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Garlic Pumpkin Seeds (Easy Recipe)

Garlic Pumpkin Seeds (Easy Recipe)

Garlic lovers, these delicious garlic squash seeds are for you! This crunchy toasted snack only requires a few basic ingredients to prepare, but they couldn’t be more delicious. Make a batch today!

The recipe of Garlic Pumpkin Seeds served in a bowl on a yellow napkin.

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It’s pumpkin season (woo hoo), and many of my favorite pumpkin recipes are made from fresh pumpkin. Which means I have a lot of seeds to use up!

I like to experiment with different seasonings, but I have made this recipe from Garlic Pumpkin Seeds many (many) times. And I think you’re going to love them as much as I do!

These Toasted Seeds are super crunchy, packed with garlic flavor and best of all, so easy to make! You’ll definitely want to make a big batch to snack on all fall.

Ready to try this recipe for yourself? Keep scrolling for all the details!

The finished snack served in a bowl on a yellow napkin.The finished snack served in a bowl on a yellow napkin.

Ingredients

This easy recipe uses basic ingredients that you probably already have in your pantry! This is what you need:

  • pumpkin seeds – You can use seeds from a large jack-o’-lantern or from a smaller sugar/pie pumpkin, like I did. Either will work great.
  • Olive oil – A little extra virgin olive oil gives the seeds a nice taste and ensures that they become crunchy during baking.
  • spicesGarlic powder is the only spice you need to make this recipe. You could also use Garlic saltthen make sure to skip the extra salt if you do.
  • Salty – I recommend to use Kosher salt.

These Roast Seeds are naturally vegetarian, vegan, gluten free, dairy free, even low carb… meaning everyone can enjoy this healthy recipe!

You also need

Before you begin, grab a sharp knife to cut open the pumpkin, a spoon to scoop out the seeds, and a baking sheet to dry and toast the seeds. This sturdy, non-stick baking trays are my favorite!

Making Garlic Pumpkin Seeds

This tasty fall snack is super easy to make! Below is a detailed recipe card, but here’s an overview of the steps:

  1. Remove pulp. Start by removing the seeds from the pulp. I find it easiest to work with a handful of pulp at a time. Brush off any large clumps of seeds first, then squeeze out the pulp, and as you do that more should come out. Finally, remove any large clumps of pulp clinging to the seeds. Tip: It is not necessary to rinse the seeds after removing the pulp (unless they are completely covered). As long as you get rid of the big chunks, you’ll be fine.
  2. Dry seeds. To dry the seeds, spread them in a single layer on a large baking sheet. Let them dry for at least 30 minutes. The drier the seeds are, the less baking time they will need later. A dry exterior also helps the oil and garlic stick better.
  3. Add oil, garlic and salt. When the seeds have dried, drizzle with olive oil and sprinkle with garlic powder. Season generously with salt and mix everything together well.
  4. roast. Spread the seeds in a single layer and then fry, stirring every 5 minutes. Make sure to stir them while they cook! Mixing ensures that the seeds cook evenly and become crispy while roasting. It will take about 20 to 25 minutes for them to brown and crisp. Tip: Tasting a few seeds while they’re baking is the best way to tell when they’re crisp and ready to roast.

Guess? It’s time to eat your Garlic Pumpkin Seeds! Wasn’t that easy? And they’re so delicious, you’ll want to make a big batch this fall to enjoy!

variations

This recipe is super easy to adapt! Here are a few ideas to inspire you:

  • Other Herbs – Garlic goes well with so many different spices! Try to add smoked paprika, Chili powder, ground cumincracked pepper and more.
  • Garlic Parmesan cheese – My favorite way to make this recipe even more delicious is by adding some Parmesan cheese. yum! Check out my Roasted Pumpkin with Garlic Parmesan recipe for more information.
  • Truffle – Another way to add tons of delicious flavor is to sprinkle some on it Truffle Salt. So good!
  • Spicy – If you also like spicy food, give this easy fall snack a kick! Add a little cayenne pepper to this recipe, or check out my Spicy Roasted Pumpkin Seeds, which are seasoned with garlic, chili powder, and cayenne pepper.
Toasted seeds served in a bowl and spread on a napkin and marble counter.Toasted seeds served in a bowl and spread on a napkin and marble counter.

Storage

One of the best things about this garlic roasted pumpkin seed recipe is that you can enjoy the seeds all fall. Store them in an airtight container and they’ll stay fresh for a few weeks (if you can withstand them that long). If they do get a little stale, bake them in the oven (or your airfryer) for a few minutes to get them crunchy again.

Related recipes

Looking for similar recipes? Check out these other flavored seeds alongside:

PS I have many more pumpkin recipes for you to try! You’ll find everything from sweets, like these Pumpkin Spice Cookies and this No Bake Pumpkin Cheesecake, to savory recipes, like this Roasted Pumpkin Salad and this Pumpkin Curry!

Close-up of a bowl of the roasted seeds.Close-up of a bowl of the roasted seeds.

Frequently Asked Questions

Do pumpkin seeds need to be soaked before roasting?

There is no need to soak pumpkin seeds before roasting. While some recipes call for soaking the seeds (to make them easier to digest), you don’t need to soak them unless the seeds upset your stomach.

Are Roasted Pumpkin Seeds Good For You?

Roasted pumpkin seeds are a fall snack that’s really good for you! They contain antioxidants, minerals, healthy fats, proteins and have other benefits as well. read this article from Health magazine learn more.

How do you eat pumpkin seeds?

Although pumpkin seeds can be eaten raw, they taste much better when roasted first. Mix raw seeds with olive oil and spices then fry, stirring every 5 minutes until toasted and crisp.

What’s the fastest way to clean pumpkin seeds?

The easiest way to clean pumpkin seeds is to work with a small piece of pulp at a time. First, brush off the seeds hanging from the pulp, then gently squeeze the pulp to remove the remaining seeds.

Why are my roasted pumpkin seeds chewy?

If your pumpkin seeds are still tough after roasting, you haven’t baked them long enough. Return the seeds to the oven and roast them until crispy all over.

How Long Can Pumpkin Seeds Sit Before Roasting?

Pumpkin seeds can stand for a few hours or even overnight before roasting. This will help dry the outside of the seeds, which you should do before baking anyway. If you don’t plan to cook the seeds that same day, transfer them to an airtight container and refrigerate.

What do pumpkin seeds taste like?

Pumpkin seeds have a mild, slightly nutty flavor. Their bland taste means they will take on the flavor of any spices you use to flavor them.

What is the difference between pumpkin seeds and pepitas?

The pumpkin seeds from jack-o’-lanterns and the pepitas you find in supermarkets are two different things. While both are pumpkin seeds, pepitas come from a specific type of pumpkin (they are) not peeled seeds).

Toasted seeds in a bowl and spread on a marble counter.Toasted seeds in a bowl and spread on a marble counter.
Garlic pumpkin seeds served in a bowl on a patterned napkin.Garlic pumpkin seeds served in a bowl on a patterned napkin.

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Garlic Pumpkin Seeds

These delicious Garlic Roasted Pumpkin Seeds are the perfect fall snack!

Preparation time10 minutes

Cooking time20 minutes

Total time30 minutes

Class: Appetizer, Snack

Kitchen: American

Servings: 16 portions

Calories: 26kcal

Ingredients

  • 1 cup raw pumpkin seeds
  • 1 tablespoon extra virgin olive oil
  • teaspoon garlic powder (or more, to taste)
  • kosher salt

instructions:

  • Preheat the oven to 350 degrees.

  • Remove the pulp from pumpkin seeds and place the seeds on a large baking sheet. Let dry for at least 30 minutes.

  • Drizzle the seeds with olive oil, sprinkle with garlic powder and season generously with salt. Mix well.

  • Toast the seeds, stirring every five minutes, until toasted and crispy (about 20 to 25 minutes).

  • Taste the seeds and add more salt if desired.

  • Let the seeds cool on a baking sheet and store them in an airtight container until ready to eat. Enjoying!

Comments:

Feel free to use Garlic salt instead of Garlic powder. Make sure to omit the kosher salt if you do!
A large pie/sugar squash will yield about one cup of seeds, although you’ll get a lot more from the jack-o’-lantern kind. Depending on how many seeds you have, you can make the recipe larger (or smaller).
For best results, spread the seeds in a single layer on your baking sheet before roasting. If you have a lot of seeds, you may even want to use two baking pans so they aren’t too full.
While the seeds are baking, don’t forget to stir them every five minutes. This will help them cook evenly so that each seed becomes crispy.
Be sure to read the information before this recipe card for more tips, variations, and related recipes!

Nutrition

Calories: 26kcal

Close-up of a bowl of Garlic Pumpkin Seeds.Close-up of a bowl of Garlic Pumpkin Seeds.

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